Robin Lea with Bayside Cafe stopped by to show us how to make a Mini Beef Wellington. 2 lbs beef tenderloin cut into 4” cubes 2 Tbsp Olive Oil Kosher salt and fresh cracked pepper to taste 10 oz mushrooms stemmed and chopped 1 large shallot finely chopped 1/4 cup water 2 sheets frozen puff pastry, thawed Heat the olive oil in a large skillet over medium-high heat. Pat the beef dry with a paper towel and season all sides with salt and pepper. Quickly sear the beef on two sides only until deep golden brown, about 4 minutes total; do not overcook.…